Blue Cheese Crackers

  • Yield 5-6 dozens
  • Prep
  • Cook 13-15 minutes

Even those who aren't fans of blue cheese will love these savory crackers.

Blue Cheese Crackers
Mark Boughton Photography / styling by Teresa Blackburn


1 1/4 cups all-purpose flour
1 cup pecan pieces,toasted and cooled
1/2 cup (1 stick) cold unsalted butter, cut into12 pieces
6 ounces cold blue cheese,crumbled or cut into small pieces
1 egg, separated


  1. Put flour in a food processor fitted with the steel blade. Add pecans and pulse until pecans are finely chopped. Add butter and blue cheese and pulse until a mix of pea-sized lumps and sandy crumbs forms. Add egg yolk and pulse again just until dough comes together.
  2. Scrape dough onto a large sheet of wax paper and press. Cut dough into halves and form each piece into a 10-inch log. Wrap in wax paper and freeze until firm, 30 minutes to 1 hour.
  3. Preheat oven to 375F. Cover 2 large baking sheets with parchment.
  4. Cut logs into 1⁄4-inch-thick slices and arrange about 1⁄2 inch apart on the baking sheets. Lightly beat egg white and brush on tops of crackers. Prick with a fork. Bake 13 to 15 minutes, until golden brown. Let cool. Store in an airtight container. Makes 5 to 6 dozen.

Recipe from Catherine Newman’s blog,



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